The Resource Making Slow Food Fast in California Cuisine, by Victor W. Geraci, (electronic resource)

Making Slow Food Fast in California Cuisine, by Victor W. Geraci, (electronic resource)

Label
Making Slow Food Fast in California Cuisine
Title
Making Slow Food Fast in California Cuisine
Statement of responsibility
by Victor W. Geraci
Creator
Author
Author
Subject
Language
eng
Summary
This book follows the development of industrial agriculture in California and its influence on both regional and national eating habits. Early California politicians and entrepreneurs envisioned agriculture as a solution to the food needs of the expanding industrial nation. The state’s climate, geography, vast expanses of land, water, and immigrant workforce when coupled with university research and governmental assistance provided a model for agribusiness. In a short time, the San Francisco Bay Area became a hub for guaranteeing Americans access to a consistent quantity of quality foods. To this end, California agribusiness played a major role in national food policies and subsequently produced a bifurcated California Cuisine that sustained both Slow and Fast Food proponents. Problems arose as mid-twentieth century social activists battled the unresponsiveness of government agencies to corporate greed, food safety, and environmental sustainability. By utilizing multidisciplinary literature and oral histories the book illuminates a more balanced look at how a California Cuisine embraced Slow Food Made Fast
http://library.link/vocab/creatorName
Geraci, Victor W
Dewey number
306.0973
http://bibfra.me/vocab/relation/httpidlocgovvocabularyrelatorsaut
5ortuj5z0DI
Image bit depth
0
LC call number
HM621-HM656
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/subjectName
  • United States-Study and teaching
  • Civilization-History
  • Ethics
  • Agricultural economics
  • Oral history
  • American Culture
  • Cultural History
  • Agricultural Ethics
  • Agricultural Economics
  • Oral History
Label
Making Slow Food Fast in California Cuisine, by Victor W. Geraci, (electronic resource)
Instantiates
Publication
Antecedent source
mixed
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Chapter 1: Introduction: A Context for California Cuisine -- Chapter 2: The Early California Larder and The Gold Rush Food Revolution -- Chapter 3: Climate, Land, Water, and Government Policies Establish California Agribusiness -- Chapter 4: Ingredients for the First California Cuisine -- Chapter 5: The Early Wine Industry; Establishing California Vintibusiness -- Chapter 6: Agribusiness Reigns in California -- Chapter 7: Laying the Foundation for California’s Industrial Food Model -- Chapter 8: Redesigning the Quest for Good Food in the Early Twentieth-Century -- Chapter 9: California Fast Food Cuisine -- Chapter 10: California Wine Rises to Stardom -- Chapter 11: Beginnings of A California Counter-Cuisine -- Chapter 12: Everyday Cooks Challenge Fast Industrial Foodways -- Chapter 13: Slow Food Pioneers Rebuild a California Cuisine -- Chapter 14: Bay Area Struggles To Defeat Fast Food -- Chapter 15: Epilogue: Shifting the Paradigm: Short Steps Towards Sustainability
Dimensions
unknown
Edition
1st ed. 2017.
Extent
1 online resource (XVI, 225 p.)
File format
multiple file formats
Form of item
online
Isbn
9783319528571
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-319-52857-1
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
  • (CKB)3710000001087227
  • (DE-He213)978-3-319-52857-1
  • (MiAaPQ)EBC4816298
  • (EXLCZ)993710000001087227
Label
Making Slow Food Fast in California Cuisine, by Victor W. Geraci, (electronic resource)
Publication
Antecedent source
mixed
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Chapter 1: Introduction: A Context for California Cuisine -- Chapter 2: The Early California Larder and The Gold Rush Food Revolution -- Chapter 3: Climate, Land, Water, and Government Policies Establish California Agribusiness -- Chapter 4: Ingredients for the First California Cuisine -- Chapter 5: The Early Wine Industry; Establishing California Vintibusiness -- Chapter 6: Agribusiness Reigns in California -- Chapter 7: Laying the Foundation for California’s Industrial Food Model -- Chapter 8: Redesigning the Quest for Good Food in the Early Twentieth-Century -- Chapter 9: California Fast Food Cuisine -- Chapter 10: California Wine Rises to Stardom -- Chapter 11: Beginnings of A California Counter-Cuisine -- Chapter 12: Everyday Cooks Challenge Fast Industrial Foodways -- Chapter 13: Slow Food Pioneers Rebuild a California Cuisine -- Chapter 14: Bay Area Struggles To Defeat Fast Food -- Chapter 15: Epilogue: Shifting the Paradigm: Short Steps Towards Sustainability
Dimensions
unknown
Edition
1st ed. 2017.
Extent
1 online resource (XVI, 225 p.)
File format
multiple file formats
Form of item
online
Isbn
9783319528571
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-319-52857-1
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
  • (CKB)3710000001087227
  • (DE-He213)978-3-319-52857-1
  • (MiAaPQ)EBC4816298
  • (EXLCZ)993710000001087227

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